Method of dough stabilization

Details Method of dough stabilization Method of dough stabilization

A - Human Necessities

21

D

A21D 8/02 (2006.01)

Patent

CA 2542665

A method of dough stabilization consists of a single step of rapidly heating an underside of a dough product of a desired shape until a thin crust is formed that imparts a structural quality to the dough product that enables the dough product to withstand conveyor belt transfers without distorting it's shape. This eliminates the need for a pan or parchment paper.

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